Cereals and vegetables are the basis of a healthy diet. In addition, these products go well with each other. Try making a stew with different vegetables and rice for a more satisfying and flavorful meal.
It is necessary
-
- For vegetable broth:
- celery root;
- 1 onion;
- 1 carrot;
- a sprig of cumin;
- Bay leaf;
- salt and pepper.
- For broth:
- beef or chicken bone with meat;
- 1 onion;
- Bay leaf;
- salt and pepper.
- For the stew:
- 1 tbsp. rice;
- 2 tbsp. broth;
- 200 g of champignons;
- 1 onion;
- 5-6 cloves of garlic;
- 3-4 tomatoes;
- 1 stalk of celery
- 1 small zucchini;
- 1 carrot;
- 100 g green peas;
- vegetable oil;
- salt and pepper.
Instructions
Step 1
Cook the broth. For a vegetarian meal, it's best to use vegetables. Peel the celery root, put it in cold water. Add the carrots and onion, cut in half, without the husks. Also add bay leaves and a sprig of cumin. Boil the broth for at least 40 minutes, periodically skimming off the foam. Season with salt in the middle of cooking. Strain the finished broth so that it becomes transparent. Vegetable broth can be replaced with chicken or beef. It is advisable to cook it on meat on the bone. Chicken broth will cook for about an hour, beef broth for about 2 hours. For added flavor, add black peppercorns and bay leaves to the saucepan.
Step 2
Finely chop the peeled onion, fry it in heated vegetable oil for 3-4 minutes. Then add chopped garlic to it. Cook for another 2-3 minutes. Cut the carrots into strips. Scald the tomatoes, peel and chop. Peel and dice the zucchini. Do the same with the celery stalk. Put the carrots in the pan with onions and garlic, and then the rest of the vegetables. Fry them over medium heat for at least 5 minutes, stirring occasionally and adding oil if necessary. Season the mixture with salt. Cut the mushrooms into small slices and sauté them in a separate skillet for 4-5 minutes.
Step 3
Have rice. Rinse it in running water, then place it in a skillet and fry it lightly in oil. The grains should take on a light golden hue, but not brown. Add vegetables and mushrooms to the rice. Pour in 2 cups of broth there. Season with salt and pepper to taste, cover the pan and simmer, stirring occasionally, for 10 minutes. Then add canned green peas to the mixture. You can also use fresh or frozen peas, but then you need to put them in the stew earlier, along with the broth. Cook the mixture for another 10-15 minutes, until the rice is soft and the liquid evaporates. Serve hot.
